Goat Meat Stew (Caldereta de Cabrito)
This classic slow-simmered caldereta uses excellent ingredients starting with red wine and finishing with brandy and sherry. The thickening agent is also authentic as it uses bread crumbs which stems from a medieval practice.
Goat meat, unlike beef, pork or chicken needs some extra step in preparation because if not done so, the dish will taste gamy. The common preparation is marinating it in vinegar or boiling it with water, vinegar and black peppercorns. But this goat stew uses red wine to remove the gamy taste by marinating it for hours.
- 1 kilo goat meat
- 1 bottle red wine
- 2 tablespoons olive oil
- ½ teaspoon chopped garlic
- 1 big onion, sliced
- ⅓ cup tomato paste
- ¾ cup brine of green olives
- ½ cup tomato, boiled, peeled , seeded and chopped finely
- dash of parika picante
- 1 tablespoon grated Edam cheese
- 1 tablespoon breadcrumbs
- 10 green olives
- 2 lightly roasted green and red bell peppers, sliced
- salt and pepper to taste
- 2 tablespoons brandy
- 1 tablespoon sherry
- Marinate the goat meat in red wine for half a day.
- Boil the meat in water until almost tender. Reserve the stock.
- In olive oil, saute in garlic and onion. Brown the meat.
- Add the tomato paste, olive brine and tomato. Simmer until meat is tender.
- Season with paprika. If the sauce reduces, add goat stock and wine.
- Thicken sauce with cheese and bread crumbs. Add olives and peppers.
- Season with salt and pepper. Add brandy and sherry and continue to simmer until cooked.